Razzle Dazzle Recipes - Ice Cream
Mango Sorbet Recipe
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1 C. sugar
3/4 C. water
2 ripe mangos, about 1/2 lb. each
juice of 1 lime
Combine the sugar and water in a small saucepan and place over low
heat. Stir until the sugar dissolves completely and the syrup is
clear. Remove from the heat and allow to cool to room temperature.
Peel the mangoes and cut as much of the fruit as you can away from
the large pits. If the mangoes are very ripe and juicy, and you feel
adventurous, squeeze the pulp and juice off the pits with your
hands. It's messy work, so do it over a large bowl.
Combine the cooled syrup, mango pulp and lime juice in a blender or
food processor. Blend until completely smooth, about 30 seconds.
Cover and refrigerate until cold, or overnight.
Stir the chilled mixture, then freeze in your ice cream machine
according to the manufacturer's instructions. When finished the
sorbet will be soft, but ready to eat. For firmer sorbet, transfer
to a freezer-safe container and freeze at least 2 hours.
Makes about 3 cups.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes